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2580. resonance - 1/27/2005 11:25:49 PM In one of the Microsoft Flight Simulators they have Patty Wagstaff's aeronautics airplane (something called an Extra 300 or the like) done up in her personal paint scheme.
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If no one has any useful advice about the red sauce I'll just stick with what I'm doing. Like I said, I have it close to what she remembers and the texture is fine, just the flavor is a touch different from what she remembers from the restaurant and she can't really say what the difference is.
The recipe I used, so you know, was roughly the following:
1 lb extra-lean ground beef
1 qt peeled and de-seeded plum tomatoes
~1/3 medium onion
4 cloves garlic
6 black olives
~2 T parsley
~1 t whole sugar
~1/4 c dry red wine
basil
oregano
rosemary
marjoram
bay
salt
pepper
butter
olive oil
The solid ingredients were pureed very thoroughly. 2581. thoughtful - 1/28/2005 12:09:09 AM well, my comments...it may be there's more in there than in her old sauce, e.g., marinara is usually meatless so maybe it's the meat. Also olive is a strong flavor so maybe try it without the olives. Rosemary is also a strong flavor so maybe try it without rosemary. I don't usually add bay to my sauce either, so maybe that's it. 1/3 onion isn't a lot of onion...i usually add a whole one.
Of course, I not only like it chunky, but I use my sauce to 'garbage up' whatever is hanging around in the house, so I'll add celery, green peppers, mushrooms, beans, whatever. I'll make it with whatever meat I have too...chick breasts, legs, beef, pork, etc. Then serve it over whatever kind of pasta we have around.
Only problem with that approach is it's not repeatable. I made a batch, gave some leftovers to mother who raved about it...darned if I know what was in that version though.
So it goes. 2582. Ronski - 1/28/2005 3:19:45 AM Kill the rosemary and the meat. Follow Jen's suggestion on the sieve. That would be my guess. And you probably don't need the wine, either.
Me, I like a very chunky bolognese. And sometimes I make what I call a "confetti sauce," with lots of diced sweet peppers in different hues (green, red, orange, yellow, purple) with other diced veggies (white and red onions, celery, scallions, carrots). It's good. 2583. Ronski - 1/28/2005 3:20:40 AM And I love bacon or ham in a red sauce, often mixed with other stuff, like beef. 2584. Ronski - 1/28/2005 3:21:58 AM My Subaru said it was minus two degrees F. when I pulled onto the driveway at 7:30 p.m.
We could get to ten below, I suppose.
Big ice storm predicted for the weekend down South. 2585. arkymalarky - 1/28/2005 4:16:03 AM Whoa. I hadn't heard that. Where down South? 2586. Wombat - 1/28/2005 5:04:19 AM Smooth Red Sauce. Use Pomi crushed tomatoes in UHT carton 2587. marjoribanks - 1/28/2005 6:23:34 AM Ronski,
For years, I've been stirred to real irritation by your paens to the freezing cold.
Now, I'm happy to say I'm merely amused in a head-shaking "that-wacky-Ronski-Bonski" way. I laugh at the cold. I spit at the cold. I've beaten the motherfucking cold. Bwahahaha. 2588. marjoribanks - 1/28/2005 6:27:13 AM Wombat's tip about the sauce is in the right direction.
What Woden wants is apparently simply sauce, the red staple of Italian American cooking in the Northeast. So, Res, skip the fripperies and go straight for liquefied tomatoes from the packet or can, add sugar to the mix, the archetypical red sauce tastes only sweet, oregano-y, and slightly garlic-y. And it's served with overcooked spaghetti.
And after you make it, order Chinese takeout for youself. Because that shit is barely edible.
2589. resonance - 1/28/2005 6:27:33 AM Kill the rosemary and the meat. Follow Jen's suggestion on the sieve. That would be my guess. And you probably don't need the wine, either.
Kinda hard to take the meat out. She Who Must Be Obeyed wants meat in the sauce. There's like all of four rosemary leaves in the sauce but next time I make it I might leave that out. As far as the sieve goes -- like I said, the texture isn't the problem. (And if I was gonna do that I'd use the food mill anyway).
I made it again tonight using a bit more bay, some frozen basil and more onion and it turned out closer to the ideal but still not dead on. Plus the bay ended up bringing out the spiciness a bit too much so I think I might, indeed, pull that next time. 2590. marjoribanks - 1/28/2005 6:29:24 AM Bay is acceptable, rosemary is unheard-of.
By the way, the half-bald Lidia Bastanich has an excellent Italian-American cookbook which has plenty to recommend it as well as a decent recipe for a decent red sauce. 2591. marjoribanks - 1/28/2005 6:30:38 AM I think Res should write us a series of entertaining essays.
What Woden Wants.
There's publishing potential. 2592. resonance - 1/28/2005 6:30:54 AM Crosspost with Malik Marj.
Dude, there is no way in hell I'm going to make that. 2593. marjoribanks - 1/28/2005 6:33:24 AM Homes, if it's What Woden Wants then I'd recommend getting to it rather snappily.
I, myself, have learned to make a whole range of barely palatable stodgy English "specialities." The things we do. Etc. 2594. resonance - 1/28/2005 6:37:48 AM True enough on the essays.
But even the merest hint that I am writing about her is enough to bring her to perch on your shoulder with a 'what are you doing' glare on her face.
Maybe I'll try this --
Crushed tomatoes
bay
oregano
garlic
salt
olive oil
butter
...sugar...
and black pepper.
That's about as basic a restaurant sauce as you can make. 2595. marjoribanks - 1/28/2005 6:44:38 AM You have to serve that with mozarella sticks, the cheapest frozen kind, heated up in the microwave. 2596. marjoribanks - 1/28/2005 6:45:13 AM Followed by a side-serving of TUMS.
--
Good luck. 2597. resonance - 1/28/2005 6:47:15 AM Isis... is my co-pilot.
2598. Ronski - 1/28/2005 1:31:40 PM Increase the oregano. 2599. alistairconnor - 1/28/2005 2:16:56 PM What Woden Wants.
Suggestions for plot elements, and casting for the film version?
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